Vetri Cooking Lab

Tropical Smoothie Bowl

This smoothie bowl is perfectly sweet with a mix of fruit (feel free to use frozen or a mix of fresh and frozen!) with an extra boost of nutrients from spinach. Berries, grapes, coconut, and granola toppings make for a satisfying meal or snack.

Ingredients

For the Smoothie:

  • 4 packed cups (about 4 ounces) baby spinach
  • 1 5.3-ounce container (or 2/3 cup) low-fat plain Greek yogurt
  • 1 (15-ounce) can pineapple rings in pineapple juice or 1 1/2 cups diced pineapple
  • 4 ripe bananas, peeled and sliced
  • 3 ripe mangos, skin removed, diced or 3 cups frozen diced mango

Toppings:

  • 3/4 cup unsweetened coconut flakes
  • 1 1/2 cups Skillet Granola
  • 1 quart strawberries, hulled and thinly sliced
  • 18 ounces grapes, red or green

Directions

  1. Put the spinach and yogurt in a container with high sides (if using and immersion blender) or into a blender.
  2. Add the pineapple and its juice to the container. If using fresh pineapple, add 2/3 cup water to replace the canned pineapple juice.
  3. Add the bananas and mangos,
  4. Blend until smooth, taking extra time to break down the spinach leaves as much as possible. (For a smoothie bowl, the blend should be thicker than a drinkable smoothie).
  5. To build the smoothie bowl: Pour 1/2 cup of the blended mixture into an 8-ounce or 10-ounce bowl. Top with 2 Tablespoons of Skillet Granola, 1 Tablespoon coconut flakes, approximately 2 strawberries, hulled and sliced, and about 5 grapes, halved.
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